The Orana Foundation
The Orana Foundation helps the indigenous community in various ways. On the one hand it stimulates the aboriginal economy through the promotion of indigenous food products. On the other, it carries out important research and documentation work with a team principally made up of academic professionals of the University of Adelaide for the purpose of preserving cultural heritage. It also helps the aboriginal community by trying to reduce inequality and disadvantage, empowering them to cultivate and harvest the food products of this gastronomic culture. It creates bridges between the indigenous community and Australian society to allow effective, sensitive recognition of the aboriginal community.
Chef Jock Zonfrillo
Jock Zonfrillo is a Scottish chef with Italian roots who lives in Australia and has been working with the aboriginal community for the last 17 years. He has worked with chefs like Marco Pierre White in his restaurant and David Cavalier in the restaurant Chapter One. Then his curiosity led him to explore Australia. He worked in the Restaurant 41 and that’s where he met a native Australian and began his adventure with the aboriginal community.
The Basque Culinary World Prize
The award created in 2016 by the Basque Culinary Centre has reached its 3rd edition. The competition awards 100 thousand euros to gastronomy projects with a social impact. This year, the jury in charge of deciding who the award should go to was made up of Enrique Olvera, Joan Roca, Dominique Creen, Yoshihiro Narisawa, Gastón Acturio, Massimo Bottura, Leonor Espinosa, Ruth Reichl, Andoni Luis Aduriz, Ilse Crawford, Bee Wilson, Manoella Buffara and Mauro Colagreco. The technical committee was made up of F. Xavier Medina, Jorge Ruiz Carrascal, Pia Sörensen, Carlos Zamora and Iñaki Martínez de Albéniz.
Source of the image: Youtube The Orana Fundation